Results 41 to 50 of about 10,720 (229)

Seeds of change: The impact of Ethiopia's direct seed marketing approach on smallholders' seed purchases and productivity

American Journal of Agricultural Economics, EarlyView.
Abstract While multiple factors explain low adoption rates of improved varieties by small‐scale farmers in sub‐Saharan Africa, a key supply‐side constraint is the limited availability of seed embodying new traits in the volume, quality, price, and timeliness required by farmers. This constraint is partly attributable to classical failures in the market
Dawit Mekonnen, Gashaw T. Abate, Seid Yimam, Rui Benfica, David J. Spielman, Frank Place   +5 more
wiley   +1 more source

Amino acid composition of beans and lentil

Acta Agriculturae Slovenica, 2001
The amino acid composition of raw seeds, lyophilised cooked seeds and the water soluble matter from cooking of three varieties of Slovenian common beans (Phaseolus vulgaris), namely Češnjevec, Semenarna 22 and Cipro, and of the French green lentil (Lens ...
Tatjana PIRMAN, Vekoslava STIBILJ, Jasna M. A. STEKAR, Etiennette COMBE   +3 more
doaj   +1 more source

Folic acid, minerals, amino-acids, fatty acids and volatile compounds of green and red lentils. Folic acid content optimization in wheat-lentils composite flours

Chemistry Central Journal, 2018
The advanced biochemical characterisation of green, red lentil and wheat flours was performed by assessing their folic acid content as well as individual minerals, amino acids, fatty acids and volatile compounds.
Adriana Paucean, Ovidiu P. Moldovan, Vlad Mureșan, Sonia A. Socaci, Francisc V. Dulf, Ersilia Alexa, Simona M. Man, Andruţa E. Mureșan, Sevastița Muste   +8 more
doaj   +1 more source

Minimum till lentil (Lens culinaris): an efficient way for rice fallow utilization and income enhancement in subtropical Tripura

The Indian Journal of Agricultural Sciences, 2020
Lentil (Lens culinaris Medic.) can be a potential crop to intensify the rice (Oryza sativa L.) fallow land of Tripura to meet out the pulses requirement of the state. Thus, five lentil varieties, i.e.
GULAB SINGH YADAV, A GANGARANI DEVI, BASANT KANDPAL, ANUP DAS, K K BARMAN, SUBHASH BABU   +5 more
doaj   +1 more source

The Impact of Sustainability Labelling on Consumers' Evaluation and Choice of Food Products: A Systematic Literature Review

Business Strategy and the Environment, EarlyView.
ABSTRACT The last five years of research on sustainability labelling, reported in 175 journal articles, documents its effectiveness in increasing consumer choices of more sustainable food products. Some sustainability labels come out as stronger than others and their impact varies across products, countries, and individual consumers, depending on label
John Thøgersen, Lucía Romero‐Verdú, Anne O. Peschel   +2 more
wiley   +1 more source

Independence of Thermal, Pasting, and Gelling Properties From Particle Size in Cereal Flours Across Heating Temperatures

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study investigated how particle size influenced pasting and gelling behaviors of cereal flours across a wide range of heating temperatures. Hard wheat, soft wheat, oats, barley, and rye were milled into flours using 0.5‐, 1.0‐, or 2.0‐mm screens, and the resulting flours were subjected to heating over 95°C–140°C ...
Fan Cheng, Dongxing Li, Dong‐Jin Lee, Ke Ding, Janelle Carlin, Emily Moore, Yongfeng Ai   +6 more
wiley   +1 more source

A Comprehensive Review of the Rheological Properties of Lentil Flour and Starch for Food Applications

Legume Science
Rheology is the study of flow and its behavior. Unlike powder flow, lentil flour and starch, either individually or in a food formulation, exhibit flow in dispersions, dough, or gel.
Jasim Ahmed
doaj   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

Impact of Sprouting and Brachystegia eurycoma Supplementation on the Functional, Proximate Composition, and Bioactive, Antioxidant, and Enzyme‐Inhibitory Properties of Sorghum Flour

Food Chemistry International, EarlyView.
Sprouting and Brachystegia eurycoma supplementation improved sorghum flour nutrition, antioxidant activity and enzyme inhibition for functional foods. ABSTRACT Sprouting and cereal–legume supplementation are effective strategies for improving the functional, nutritional, and nutraceutical qualities of cereal‐based flour and products.
Khadijat Oluwashola Abdulrazaaq, Emmanuel Anyachukwu Irondi, Emmanuel Oladipo Ajani   +2 more
wiley   +1 more source

A Comparative Study of Rotation Patterns on Soil Organic Carbon in China’s Arid and Semi-Arid Regions

Agronomy, 2020
The practice of crop rotation can significantly impact carbon sequestration potential. In exploring whether crop rotation has the potential to improve soil carbon sequestration in China’s Loess Plateau, soil organic carbon (SOC), soil water content
Chen Wei, Jan F. Adamowski, Yujia Liu, Yongkai Zhang, Chunfang Liu, Junju Zhou, Xueyan Wang, Xiaofang Zhang, Jianjun Cao   +8 more
doaj   +1 more source